Gado Gado

1 small cabbage, shredded
4 carrots, peeled and sliced
1 cup sliced beans
2 large scrubbed potatoes
4 hardboiled eggs
2 large tomatoes
1 sliced cucumber
lettuce
2 chopped onions
2 cloves garlic, crushed
1 jar peanut butter
1 tablespoon vinegar
2 tablespoons soy sauce
sugar and salt to taste

Cook the cabbage, carrots and beans separately until lightly cooked but still crunchy. Cook and slice the potatoes. Fry half the onions with the clove of garlic until golden then add the peanut butter and enough water to bring to a creamy consistency. Add the vinegar, soy sauce, sugar and salt to taste. Fry the remaining onion for garnish. Place some lettuce leaves on a dish and pile on the cooked vegetables. Pour over the peanut sauce and garnish with the onions, chopped tomatoes, cucumber and sliced eggs.

Notes
Gado gado comes from Indonesia and is a meal in itself. Cook the cabbage and beans in a little salted water. Boil the potatoes until tender. Remove the pan from the heat when you add the peanut butter and stir in the water as the peanut butter might burn otherwise. A whisk will help you to mix in the ingredients. No need for further cooking. Serve this dish at room temperature.

From Pat Churchill's The Novice Cook